Breakfast
Akara bean fritters
60 min
Zainab CooksPhoto by AkinkuotuFunmi · CC BY-SA 4.0
Image details
Resized proportionally to 732x488 pixels; converted to WebP at quality 87; no cropping or content edits.
Recipe
BreakfastZainab Cooks 
Kemi's Weekend KitchenZainab Cooks 
Sade's One Pot
Halima’s Home Cooking
Breakfast with Ife
Akara bean fritters
Light bean fritters with onion and pepper, fried in small batches and served while crisp. From Kemi's Weekend Kitchen.
Photo by AkinkuotuFunmi · CC BY-SA 4.0
Image details
Resized proportionally to 732x488 pixels; converted to WebP at quality 87; no cropping or content edits.
40 minPreparation
20 minCooking
4Servings
What you’ll need
4 servings
Let’s get cooking
- 1
Soak the beans briefly, rub off the skins and rinse them away. Drain the peeled beans well.
- 2
Blend the beans with the scotch bonnet and a little water at a time. Keep the batter thick enough to mound on a spoon.
- 3
Beat the batter vigorously for 3–4 minutes to incorporate air. Fold in finely chopped onion and salt.
- 4
Heat the oil in a deep, heavy pan. A small dab of batter should rise with steady bubbling.
- 5
Lower spoonfuls into the oil without crowding the pan. Fry for 4–5 minutes, turning, until golden and cooked in the centre.
- 6
Drain on a rack or paper towel and repeat with the remaining batter.
A little kitchen wisdom
Add water sparingly while blending. An overly thin batter absorbs more oil.
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